Do you need control materials to validate your methods or carry out your quality control?

In addition to organizing proficiency testing schemes, we provide you with leftover samples from proficiency testing rounds in the agri-food and environmental fields. These are available for laboratories that wish to develop internal quality controls with safe samples. All of them come with a certificate that includes:

  • Assigned value and associated uncertainty, and the number of laboratories assigning it
  • Details about the nature of the sample, representative of the matrices commonly analyzed

GSCCA-2/2024

Quince

Preservatives in Food

M1: Sodium metabisulfite (Sulfur dioxide) (mg/kg SO2)

GSCGLU-1/2025

Meat Product (Hamburger)

Food allergens

M1: GLUTEN (MG/KG)

GSCMPA-1/2024

Swordfish

Heavy metals in food

M1: Arsenic (mg/kg) Cadmium (mg/kg) Copper (mg/kg) Tin (mg/kg) Iron (mg/kg) Manganese (mg/kg) Mercury (mg/kg) Lead (mg/kg) Zinc (mg/kg)

GSCMPA-3/2024

Red wine

Heavy metals in food

M1: CALCIUM (mg/kg), COPPER (mg/kg), IRON (mg/kg), MAGNESIUM (mg/kg), MANGANESE (mg/kg), LEAD (mg/kg), POTASSIUM (mg/kg), SODIUM (mg/kg), ZINC (mg/kg)

GSCSLU/2024

Sludge

M1: Total calcium (% (CaO) d.w.)* Conductivity at 25ºC (1:5) (µS/cm)* Total phosphorus (% (P2O5) d.w.)* Iron (mg/kg d.w.)* Total magnesium (% (MgO) d.w.)* Organic matter (% d.w.) Dry matter (%) Kjeldahl nitrogen* (% d.w.)* pH (1:5) (in aqueous extract) (pH units)* Total potassium (% (K2O) d.w.)*

GSCWINE-1/2024

Red wine

WINES: QUALITY PARAMETERS

M1A: Total acidity (g tartaric/L)*, Volatile acidity (g tartaric/L)*, Reducing sugars (g/L)*, Dry extract (g/L)*, Glycerol (g/L)*, Glucose (g/L)*, Alcohol content (% Vol)*, Density at 20ºC (g/mL)*, pH (-)

M1B: Gluconic acid (g/L)*, L-Malic acid (g/L)*, Free sulfur dioxide (mg/L), Total sulfur dioxide (mg/L)(2)